My wife and I are doing pork loin for a catering job this weekend, and when we sat down to plan the schedule for the job, we realized that there may be a problem with oven space. I thought I would seek some advice from professionals.
We do this job every year and it has always been successful, but a little difficult. The event is held at a rather large house out in the middle of nowhere. There is a large house with double ovens, and an event center with a standard oven. We serve appetizers ahead of time for about an hour, then serve the food off a buffet. There are about 60 people this year.
The dinner menu is pork loin (not tenderloin) and scalloped potatoes. I think we can do the potatoes in the kitchen and keep them in cambros for the party, but I don't think we can do the same with the pork loin; I think I need to do them on site, which is going to be stretching the ovens to their limits.
So the question for the experts: Do you think it is possible to cook the pork loin ahead of time, that morning, and then just reheat it in the ovens on site? Or will that hopelessly dry it out? The pork loin has a breaded crust, so I don't think that I can slice it and reheat it in pans as the breading will probably dry out.
Any ideas, or am I just stuck doing the pork on site?